Molen de Hoop Spelt Bread Mix 2.5kg

Molen de Hoop Spelt Bread Mix 2.5kg
Mix for brown spelt bread
Transient mix for a 100% spelt bread, with no additives. You just need to add water and yeast.

Recipe bread baking machine:per 100 grams of this mix just add 1 gram of dry yeast, ± 65 grams (cc) of water and possibly 5 gr. margarine or olive oil(do not add butter or milk products). everything at room temperature, (dough temp. 26'C.)Use a short bread baking programme ( 2  - 2½ hours).

Bake bread in the oven (without breadmaker)
Keep the ingredients/ratios of the recipe for bread baking with breadmaker (see above).

1. Make sure all ingredients are at room temperature (20-25˚C), otherwise apply this calculation: 3x the desired dough temperature minus flour temperature, minus room temperature = water temperature.
2. Turn the flour, yeast and water (not all the water at first) into a dough ball.
3. Then add the margarine if necessary (if it's on the recipe).
4. Now knead the dough well, e.g. by rubbing the dough apart with your palm on the countertop, joining, rubbing together, etc. Preferably not on a stainless steel countertop as this will make the dough cold again. If necessary, choose a wooden board to put on the countertop.
5. The kneading time depends on your kneading experience, but it will be at least 5-10 minutes. A strong food processor will also allow you to knead.
6. The dough is good when it is elastic, 'dry' and smooth. By slowly pulling a piece of dough apart (with some flour on your fingers), you can draw a very thin transparent membrane. If this is so, then the dough is sufficiently kneaded.
7. Now turn this dough into a nice tight ball (bulge) with a nice smooth skin and let it rise for ± 30 min in a warm place (20-25˚C.) During all the rising, cover the dough with plastic or a slightly damp tea towel to prevent cold, drafts and/or drying out of the outside of the dough.
8. After 30 min, press this ball or point flat, or roll it apart with a round stick so that it gets 2x the length of the bread tin. Now fold in the ends one by one, leaving 1 x the length of the bread tin. Then roll up the dough again from top to bottom tightly and place it in the baking tin with the final seam at the bottom of the bread tin.
9. Let the dough rise again for ± 40 min and then place it in a preheated oven at 200˚C/220˚C. While placing it in the oven also spray some water on the bottom plate of the oven to get steam and close the door again quickly.
10. After 35-40 min, the bread should be cooked with a nice golden brown colour all around. If not, place the bread higher or lower in the oven next time or adjust the oven temp.
11. Remove the bread from the baking tin immediately when it comes out of the oven and let it steam out.
12. Your freshly baked bread is done when it sounds 'hollow' when you tap on it.

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Ingredients:spelt flour (speltgluten), spelt flour (speltgluten) baking salt, flour improver E300

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Nutritional value per 100g:Energy kj/kcal 1474/352, fat 2g, of which saturated 0g, carbohydrates 68g, of which sugars 1g, fibre 7g, protein 12g, salt 1.7g.

Considering the nutritional value of the mix, it does not correspond to the final product, as additional ingredients are added to this.

Content: 2.5kg

This product is produced in a facility that also processes gluten-containing grains, nuts, sesame seeds and milk.